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Week 118 Recipe

HOT BROWN CASSEROLE

The Hot Brown sandwich is an original created in Louisville Kentucky. It is open-faced with a Mornay sauce making it a natural to be turned into a casserole. The Mint Julep Fruit Salad served with this sandwich will be next week’s feature.

TOOLS • 6 individual baking dishes or 13 X 9   baking dish • Cutting Board • Knife • Whisk • Medium sauce pan • Baking sheet • Large mixing bowl • Large Wooden spoon   INGREDIENTS • 5 to 6 cups cubed bread such as   French or Italian • 12 oz sliced, cooked turkey breast • 6 tomato slices • 6 strips thick sliced bacon, halved and   cooked For the Sauce • 1 stick unsalted butter (8 tbsp) • 1/3 cup all purpose flour • 1 ½ cups whole milk • 1 cup low-sodium chicken broth • 2 Tbsp dry sherry • 3/4 cup shredded white Cheddar • ½ cup grated Parmesan • 1 jar pimentos, drained (2 oz) • 2 tsp Tabasco sauce • Salt to taste

PREPARATION: Preheat oven to 400 deg. Coat the baking dishes with nonstick spray and place on a baking sheet. Spread the bread cubes on a baking sheet and toast in the oven until golden, appx 10 minutes. Melt the butter in a saucepan over medium heat. Whisk in flour; cook 1-2 minutes. Whisk in milk, broth and sherry, bring to a simmer, and cook until thick, appx 2 to 3 minutes. Whisk in Cheddar and Parmesan until smooth. Add pimentos and Tabasco; season with salt. To assemble, toss bread with 1 cup sauce and layer in bottom of prepared dishes. Top casseroles with turkey and remaining sauce. Bake 20 minutes. Preheat broiler to high with rack 6 inches from element. Broil casseroles until browned and bubbly, appx 2 to 3 minutes. Top with tomatoes and bacon and serve. HINTS: You can make one large casserole by assembling the ingredients in a 13 X 9 baking dish and bake until golden brown and bubbly, about 30 minutes. Add ham slices to this and it easily would be converted to a club sandwich casserole.